Oils and vinegars
Making an oil or a vinegar, and why the bottle is the process
Updated
On this page9
Nothing inside a bottle of oil is protecting it. There is no acid, no sugar and no thermal process, so what decides how long it lasts is light, oxygen, heat and time, and three of those are decided by the container you put it in.
Getting started
Before the first bottle.
The oil itself
What degrades it, and the grades that describe it.
Infusing
The one real hazard in this property.
The vinegar side
Four percent, and what the word may mean.
What goes wrong
Named failures, with the cause for each.
Bottles and closures
Where the container decision lives.
Selling it
Grades, labels and what a name claims.
Growing the operation
What breaks first.
Tools and directories
Things to use rather than read.
Written from the USDA olive oil grade standards, FDA labeling policy on vinegar, 21 CFR 114 and published extension guidance. Every page names its source.